Goat Cheese Balls with Mango Sauce


No deep fryer is needed for this delicious appetizer.

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For this recipe, we highly suggest using avocado oil rather than extra-virgin olive oil. The mild taste of avocado oil is a perfect match for goat cheese balls. Avocado oil is also high in heart-healthy fats but has a higher smoke point, which is essential for flash frying. (Though we used avocado oil, you can also use grapeseed oil as an alternative.)

Goat Cheese Balls with Mango Sauce
Recipe Type: Appetizer
Author: Kristen Doute, Vegiholic
Serves: 6
  • 3 ounces soft goat cheese
  • 1/2 cup corn starch (or flour)
  • 1/2 cup breadcrumbs
  • 1 teaspoon dried thyme
  • 1 egg, whisked
  • Avocado oil
  • Cucumber/carrot, julienned
  • 1/2 mango
  • 1 tablespoon white balsamic vinegar
  • 1/4 cup avocado oil
  • Sea salt and black pepper, to taste
  1. Roll goat cheese into 6 – .5oz balls.
  2. Place in freezer, on a plate lined with wax paper, for 2-3 minutes.
  3. Heat skillet on medium for 3 minutes.
  4. Coat pan with avocado oil (about 1/2 inch deep) and heat for 2-3 minutes.
  5. Remove goat cheese from freezer.
  6. Mix thyme and breadcrumbs in a small bowl, whisk egg in a separate bowl, place cornstarch in a third bowl.
  7. Dip each ball in cornstarch, egg batter, then breadcrumbs.
  8. Carefully place goat cheese balls in skillet, turning with tongs every 3-4 seconds until lightly browned.
  9. For mango sauce, blend mango, balsamic vinegar, avocado oil and salt and pepper in NutriBullet or food processor until smooth.

*WINE RECOMMENDATION: Sauvignon Blanc or a dry, crisp Rosé! Avoid oaky wines when devouring this delicious dish.*

Kristen Doute is the co-founder of Vegiholic.com.  

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